Recipe for watermelon rind jam. Recipe for jam with citrus fruits

When stocking up on delicious preparations for the winter, be sure to try making jam from watermelon rinds, because the rind is also a quite suitable base, which also goes well with lemons, oranges and even apples. This kind of delicacy turns out incredibly tender, sweet and very beautiful. Find out how to make original jam at home.

How to make jam from watermelon rinds

This sweet, thick, aromatic delicacy can be cooked for winter or for everyday use. The recipe for jam from watermelon rinds is similar to making a dessert from zucchini, but there are some nuances here:

Only the white part of the remaining pulp should be used. It is better to remove the striped green layer.
Traditionally, syrup consisting of water and sugar is added to watermelon jam from the rinds, but if desired, it can be replaced with watermelon juice.
Watermelon can be combined with fruits (melon, apples, pears), citrus fruits (lemon, lime, orange, etc.). It would be nice to add aromatic spices - cinnamon, cloves, vanilla.
Cutting the components with a curly knife will help make the jam not only tasty, but also appetizing - with its help, your cubes or rectangles will become beautiful.
The classic recipe for jam from watermelon rinds involves using a kilogram of sugar per 1 kg of raw materials, however, by varying the amount of sweetener, you can prepare the dessert to your liking.

Features of preparing crusts for cooking

To make jam, it is recommended to take late varieties of watermelons - they have fewer seeds. After you enjoy the taste of the berry, cut off the striped part. The remaining light-colored pulp is the basis for the future delicacy. However, it must be properly prepared before cooking. If you want jam with crispy pieces, pour a soda solution over them for 5-6 hours, but if you prefer soft ones, you will need to boil them for 3 minutes in boiling water.

How to make thick syrup

Watermelon itself is watery, so To ensure that there is less liquid in the jam, it is better not to add water at all during cooking. To obtain a thick, sticky delicacy, housewives cut the pulp into pieces, cover them with sugar, place the dish with the preparation in a cool place and wait until the peels release the juice. After that, they mix everything and put the pan on the fire, stirring its contents periodically.

Recipe for watermelon rind jam for the winter

Every thrifty housewife, when buying food, for example, watermelons, tries to ensure that “production” is waste-free. Apparently, this is how jam was invented from watermelon rinds. The beauty is that such raw materials are successfully combined with many products, so without wasting time, try to prepare a delicacy according to the classic recipe or with the addition of other ingredients.

Simple jam recipe

Time: 10 hours 20 minutes.
Number of servings: 7 persons.
Calorie content of the dish: 220 kcal.
Purpose: for dessert.
Cuisine: Russian.
Difficulty: easy.

During the watermelon season, you can enjoy not only the sweet taste of the red pulp, but also use the berry peel to prepare an incredibly tasty and beautiful dessert. If you don't want to buy any additional ingredients, you can make a delicacy only from peels and sugar - whatever you have in the kitchen at the moment. The process will become even easier if you use a multicooker as an assistant.

Ingredients:

sugar – 0.7 kg;
watermelon peel – 1 kg.

Cooking method:

Cut off the green skin from the crusts, cut the pulp into slices, cover them with sugar, then leave for 8 hours until the juice releases.
Pour the mixture into a bowl and leave for 2 hours on the “Baking” mode.
Pour the finished dessert into sterilized jars, seal them tightly, leave to cool, then put them in the cold.

Watermelon rinds with orange

Time: 2 hours 20 minutes.
Number of servings: 7 persons.
Calorie content of the dish: 212 kcal.
Purpose: for dessert.
Cuisine: Russian.
Difficulty: easy.

If you want to get a delicious dessert, try making it from unusual ingredients - watermelon rinds and orange zest. Pieces of white pulp prepared according to this recipe acquire a beautiful amber color and taste like candied fruits. Housewives often put the dessert in jars and store it away for the winter, but for many it doesn’t last that long - it turns out very tasty.

Ingredients:

orange – 1 pc.;
sugar – 0.7 kg;
water – 1 l;
watermelon peel – 0.7 kg;
soda – 0.5 tsp.

Cooking method:

Dilute baking soda with water and dip the chopped crusts into it.
After half an hour, rinse the workpiece and transfer it to a slow cooker.
Sprinkle sugar on top and cook in “Stew” mode for an hour.
Slice the citrus and place in the bowl. If desired, you can grate the orange zest separately and chop the pulp - this will make the taste brighter. Boil everything in the same mode for another 30 minutes.
Roll up the dessert, pouring it into clean jars.

With lemon

Time: 12 hours 55 minutes.
Number of servings: 12 persons.
Calorie content of the dish: 218 kcal.
Purpose: for dessert.
Cuisine: Russian.
Difficulty: easy.

If you are going to preserve delicious jam for the winter or just want to make some unusual sweetness for tea, be sure to pay attention to this simple and quick recipe. The preparation time for such a delicacy is considered reduced due to the fact that the aging of the main raw materials is 10 hours, and even then this time occurs overnight.

Ingredients:

lemons – 2 pcs.;
sugar – 1.3 kg;
watermelon peel – 1 kg.

Cooking method:

Cut the white pulp of the watermelon into small cubes, place in a glass bowl, sprinkle with sugar. Mix by shaking the bowl. Cover the container with film and refrigerate.
In the morning, brush the citrus fruits and chop them finely.
Place the watermelon pieces along with the resulting sugar syrup into a saucepan. Wait until the liquid boils, then leave the workpiece on the stove for 20 minutes, turning the flame to medium power.
Add the lemon slices, boil everything together for another 4 minutes, then cover the pan with a lid and leave the jam to cool for 2 hours.
Bring the syrup with pieces of watermelon and citrus back to a boil, simmer for 15-30 minutes until the consistency is acceptable for you.
Place the dessert in clean jars, pour in the hot syrup that remains in the pan, and preserve.

Jam from watermelon rinds in a slow cooker

Time: 2 hours 40 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 213 kcal.
Purpose: for dessert.
Cuisine: Russian.
Difficulty: easy.

For those who like to enjoy sweet preparations, but do not want to stand at the stove for a long time, there is a simple and quick recipe for jam made from watermelon rinds with ginger, mint and vanilla - the dessert turns out incredibly tasty thanks to this combination of ingredients. For an even richer taste, add lemon zest - it will add original notes to the roll.

Ingredients:

lemon zest – 1 tbsp. l.;
peel – 0.5 kg;
dry white wine – 75 ml;
ground pepper – 0.5 tsp;
ginger root (grated) – 1 tbsp. l.;
mint (finely chopped) – 2 tbsp. l.;
lemon juice – 2 tbsp. l.;
sugar – 0.5 cups.

Cooking method:

Remove the zest from the lemon and cut the watermelon rinds.
Using a blender, grind the zest, mint leaves, and sugar.
By analogy, grind the peels by mixing them with pepper. Combine both masses.
Boil the mixture until the volume is reduced by half.
Without turning off the burner, add lemon juice, wine, and grated ginger to the pan.
Boil everything together for 8 minutes, pour into jars.

With citric acid

Time: 4 hours 50 minutes.
Number of servings: 10 persons.
Calorie content of the dish: 216 kcal.
Purpose: for dessert.
Cuisine: Russian.
Difficulty: easy.

One of the most delicious desserts can be made not only from the rinds, but also from the pulp of watermelon. This jam turns out to be very aromatic, and its consistency resembles watermelon honey. The main secret of excellent taste is an additional ingredient - citric acid., however, some housewives add lemon juice - this does not make the taste of the finished treat worse.

Ingredients:

pulp – 2 kg;
citric acid – 0.3 tsp;
sugar – 1.6 kg.

Cooking method:

Cut the firm but juicy pulp into 2x2 cm cubes. Place everything in a large bowl.
Sprinkle sugar on top and leave for 2 hours.
After the juice has been released, carefully stir everything and put it on the fire.
When the mixture boils, wait 10 minutes, turn off the burner, and remove the resulting foam.
Use a slotted spoon to remove the watermelon pieces or strain them from the syrup through a colander. Cover the raw materials with a towel.
Set the syrup to boil. Add citric acid dissolved in hot water.
Cook the syrup until it thickens, but remember that it becomes even thicker as it cools.
Dip the watermelon pieces into the syrup and boil everything together for 10 minutes. Place the hot mass into jars and preserve.

From watermelon rinds and pulp

Time: 12 hours 40 minutes.
Number of servings: 20 persons.
Calorie content of the dish: 220 kcal.
Purpose: for dessert.
Cuisine: Russian.
Difficulty: easy.

If you bought a watermelon with too thick rinds, do not rush to get upset - all these berries can be used to prepare a delicious delicacy that will contain a lot of useful substances. The only difficulty you will encounter when making jam is removing the seeds, but you will be rewarded for your efforts with an excellent dessert.

Ingredients:

lemon – 1 pc.;
sugar – 2.5 kg;
watermelon pulp – 1 kg;
peel – 1 kg;
water – 1 glass.

Cooking method:

Wash the berries, cut the peel and pulp separately.
Remove the seeds from the soft part, add water, and put on fire.
Peel the lemon and grate the zest.
Drain the boiling water from the pan when the pieces have softened. Mix the liquid with the zest, a kilogram of sugar, boil, and simmer for 10 minutes.
Pour the syrup over the pieces of pulp, cook until tender - the dessert should have a consistency similar to honey.
Cover the crusts with sugar and leave in the cold for 12 hours. After this, boil them for 20 minutes.
Cut the lemon pulp, add to the hot mixture, and simmer for 5 minutes. Leave the mixture for 4 hours to cool.
Reboil the crusts for 15 minutes after boiling.
Mix both masses, boil for another 15 minutes, distribute into jars, and roll up.

With watermelon and melon crusts

Time: 2 hours 15 minutes.
Number of servings: 12 persons.
Calorie content of the dish: 224 kcal.
Purpose: for dessert.
Cuisine: Russian.
Difficulty: easy.

Melons and watermelons in the last months of summer are distinguished by their rich sweet taste. In addition, nitrates are no longer added to them, because the fruits ripen naturally. Having enjoyed the tender pulp of the berries, do not rush to throw away the peels; it is better to cook a fragrant, tasty and beautiful dessert, as in the photo below. Learn how to make jam from watermelon rinds and melons.

Ingredients:

melon peels – 0.7 kg;
watermelon peel – 0.5 kg;
sugar – 1 kg;
vanillin – 0.2 tsp;
water – 650 ml;
citric acid – 0.5 tsp.

Cooking method:

Pour water into a saucepan, add half of the sweet bulk ingredient, and bring everything to a boil. After 5 min. Remove the pan and cool the contents to room temperature.
Dip the pieces into the syrup, add citric acid, and boil for 20 minutes after boiling. Cool the mixture completely. Repeat similar procedures 2 more times.
During the fourth cooking, add the remaining sugar, add vanillin, and leave on the fire for 15 minutes.
Place the cooled jam into jars and seal them tightly.

With cinnamon

Time: 36 hours 40 minutes.
Number of servings: 10 persons.
Calorie content of the dish: 213 kcal.
Purpose: for dessert.
Cuisine: Russian.
Difficulty: easy.

Watermelon rinds make delicious desserts that can be consumed either immediately or stored for the winter. For example, jam made from watermelon rinds with the addition of lemon juice and cinnamon has an original spicy taste– it’s hard to refuse such sweetness, especially on cold winter evenings. Be sure to please your household with this dessert.

Ingredients:

water – 1.5 l;
soda – 1 tsp;
lemon juice – 1 tbsp. l.;
sugar – 1.5 kg;
peel – 1 kg;
cinnamon – 1 stick.

Cooking method:

Cut the peeled green parts into small pieces, leave in a soda solution for 2 hours, rinse, strain off the liquid.
Boil sugar syrup from 0.5 liters of water and 0.5 kg of sugar. 8 minutes before turning off, boil the syrup with lemon juice.
Pour sweet lemon liquid over the crusts and leave for 12 hours.
Bring the mixture to a boil, stirring continuously, and cook for 8 minutes.
Repeat the boiling procedure 2 more times, keeping a 12-hour break between each one.
Place the pan on the heat for the fourth time and boil the crusts for 25 minutes until translucent.
10 minutes before the end of the process, add cinnamon.
Transfer the dessert into jars and preserve them.

Watermelon rind jam with soda

Time: 19 hours 10 minutes.
Number of servings: 10 persons.
Calorie content of the dish: 221 kcal.
Purpose: for dessert.
Cuisine: Russian.
Difficulty: easy.

Thrifty housewives, if possible, do not throw away food; for example, even watermelon rinds have found a use - they make very tasty jam. The peculiarity of this recipe is that a spoonful of soda is added to the crusts before cooking - thanks to this ingredient, the pieces soften, become more tender, and after cooking they taste like pineapple slices.

Ingredients:

water – 6 glasses;
vanilla – 1 g;
soda – 1 tsp;
peel – 1 kg;
sugar – 1.2 kg.

Cooking method:

Cut off the green peel from the crusts with a knife.
Cut the peeled peels into cubes or slices and place them in a saucepan.
Dissolve a spoonful of baking soda in a glass of hot water, add 5 glasses of cold water, pour the liquid into a saucepan. Leave and let the pieces sit for 5 hours. When the watermelon stock has stood, drain the soda solution, rinse the cubes, and then pour cold water over them for another 30 minutes. Then drain this water too.
Divide the total amount of sugar in half, boil sugar syrup from one part: to do this, pour cold water (three glasses) into the sugar and bring the liquid to a boil.
Place the soaked crusts into the syrup, add the rest of the sugar, stir everything well and boil on low heat.
Boil the future dessert for 15 minutes, let it brew for 12 hours.
Repeat cooking for fifteen minutes, adding vanilla.
Place the mixture in jars, then pour the hot syrup. Preserve the preparations for the winter.

With apples

Time: 24 hours 30 minutes.
Number of servings: 10 persons.
Calorie content of the dish: 214 kcal.
Purpose: for dessert.
Cuisine: Russian.
Difficulty: easy.

Many people love fruits, and they can be consumed either fresh or used to prepare various dishes, for example, jam. The combination of apples and watermelon rinds is one of the most successful, as you can see for yourself by cooking this delicacy yourself. It is recommended to add cinnamon and vanilla to the base - the aroma becomes even more intense.

Ingredients:

water – 480 ml;
whole cinnamon – 1 pod;
vanilla sugar – 30 g;
peel – 1.1 kg;
sugar – 1.6 kg;
green apples – 480 g.

Cooking method:

Cut the white pulp of the korok into cubes.
Place the raw material in boiling water and simmer for 10 minutes over medium heat. After this, reduce the heat and begin to slowly add sugar, stirring the mixture constantly.
Cook the food until transparent. After this, let the future dessert stand for 11 hours.
Repeat boiling, adding washed, sliced apples to the bowl (it is better if the fruit is hard).
Boil the ingredients for 8 minutes, leave the mixture for 4 hours until it cools. Repeat the procedure 2 more times (8 minutes each), remembering to let the dessert cool.
During the third cooking, add vanilla and grated cinnamon to the pan.
Pour the finished jam into jars and roll up.

Secrets of making delicious jam with watermelon rinds

Every housewife who has made jam from watermelon rinds knows how to prepare an excellent delicacy. Learn the secrets of cooking and you:

If you add water to the main ingredient during cooking, the dessert will turn out liquid. If you prefer thick jam, omit the liquid.
The crusts will turn out to look like candied fruits if you first hold them in a soda solution.
You can add flavor to the treat using citrus fruits (lemon, orange, lime), seasonings (cinnamon, vanilla, cloves) and herbs (mint).

Video

What kind of jam did we not make when we lived in Uzbekistan? And from berries, and from fruits, and even from vegetables. Yes, yes, don’t be surprised, they made it from tomatoes, zucchini and eggplant. And of course, melons and melons were not ignored. It was prepared from melon and watermelon.

Melon was used when they bought it not too sweet. Nobody wanted to eat such a melon, and this is not surprising in a land where the most delicious vegetables and fruits in the world are. And it was also a pity to throw it away. And then such a melon was used for harvesting, or it was dried.

And they cooked from watermelon when they bought thick-skinned watermelon. Then they cut off the thick crusts from it and did not throw them away. I had to cook it, and for good reason – it turned out very tasty.

Now the watermelon season is in full swing. And most likely, many people come across watermelons with thick rinds. So why throw them away? Why waste it? Let's cook. There will be something to drink tea with on long winter evenings. How delicious to serve such jam with, or.

Prepared according to this recipe, it turns out not only tasty, but also beautiful. It is completely transparent, golden, as if filled with solar warmth and light. What does it come from, white watermelon rinds and sugar... and the color turns out simply amazing!

I suggest you buy a watermelon as soon as possible and prepare this delicacy for everyone! Well, at least a few jars.

We will need:

watermelon rinds from one watermelon
sugar at the rate of 1 kg of sugar per 1 kg of peeled rinds

Preparation:

1. Before you cut the watermelon, wash it thoroughly with warm water and soap. Then let the water drain. and cut as you usually cut. Cut off the peels. Cut the pulp into pieces and eat, and cut off the green part from the crusts. We won't need it, so throw it away right away.

When you cut off the rinds, leave just a little of the red part of the watermelon on them. In this case, the delicacy will be both tastier and more beautiful.

2. Cut the white part into cubes. The sizes can be arbitrary. Some people prefer large pieces, others smaller ones. I cut the peels approximately 2x2 cm in size. When all the peels are cut and cut, they need to be weighed. We need this in order to know how much sugar to add.

For 1 kg of peeled watermelon rinds you will need 1 kg of sugar.

If it is not possible to weigh, then add approximately, that is, “by eye.” Previously, no one had any scales, and sugar was always added “by eye.” And the jam did not become any less tasty. But try to add sugar in this case rather than not add it.

3. Pour sugar over the chopped pieces, shake the bowl slightly from side to side so that the crusts mix with the sugar. This way they will release the juice faster. Place them in a cool place so that the crusts release juice and the sugar begins to dissolve.

Some people add water, or make syrup from sugar and water. I think this is unnecessary. Watermelon is 90 percent water. So why do we need to add it further? In addition, I personally prefer the finished product, which contains more solid components than liquid. Watermelon rinds will already release quite a lot of juice, and this will result in a lot of syrup.

In addition, without adding water, the jam will be thicker and more viscous. And with water - liquid. Yes, and it will take longer to cook. Therefore, decide for yourself whether you need to add water. But I’ll say right away that I wouldn’t recommend it.

4. Let the crusts and sugar sit for four hours. During this time, they will already release enough juice to start cooking.

5. Gently mix the contents. When stirring during the entire cooking process, try not to damage the crusts. The jam will be beautiful when they remain whole.

6. Place on low heat until the sugar gradually dissolves. If the fire is high, the sugar may burn. Don’t forget to gently stir the chopped pieces from time to time.

7. When the syrup begins to boil, and this will happen when all the sugar has dissolved, the heat can be increased to medium. Foam will begin to appear; it must be removed carefully.

The foam should be skimmed off when preparing any jam. If left, it may ferment during storage. And all our efforts will be in vain.

8. Once the syrup boils over the entire surface, allow it to simmer for only 5 minutes. Then turn it off immediately. Let cool at room temperature. Once it cools down, cover it with a towel to prevent dust and insects from getting into it. Flies and midges immediately sense where the food is tasty.

It will remain there until the next day. To prevent the towel from falling into the bowl with the contents, you can first cover it with an oven rack, and only then cover it with a towel.

9. The next day, that is, after 24 hours, we repeat the procedure. That is, bring it to a boil again, skimming off the foam, and cook for 5 minutes. Don't forget to mix the contents. We make sure that nothing burns. Sugar, it’s so... sticky, you can hardly notice it, it’s already trying to stick somewhere.

We remove the basin with its contents again for 24 hours.

10. In the evening of this day, wash the jars and lids. We sterilize them. You can see how to do this in the recipe. Turn the jars over so that all the water drains out.

11. On the third day, cook again for another 5 minutes. This time it's ready. The contents should become thick and viscous.

If the liquid component has not become viscous, then the jam must be cooled and allowed to boil again for 5-10 minutes; there is no need to wait 24 hours. Sometimes heating three times is not enough; after all, do not forget that watermelon consists of 90 percent water. Therefore, we need to achieve the desired state of ductility, sometimes 3 times is enough, and sometimes 5.

12. When we have achieved this state, immediately place the tasty delicacy in sterilized jars, right under the neck, and screw the lids on.

13. Store it in a cool place. It is not necessary to store in the refrigerator.

For flavor during cooking, you can add 4-5 sprigs of cloves if desired. Or add citrus fruits - oranges or lemons. Or both together. And if there is a vanilla pod, then just put it in the basin. It will fill all its contents with a simply divine aroma.

Watermelon rind jam with lemon or orange

We will need:

watermelon rinds - 1 kg
sugar -1.2 kg
orange - 2 pcs
lemon - 1 pc.

Preparation:

This cooking method completely repeats the first one, described in great detail. Therefore, I will not dwell on the details, but will only describe the main points.

1. Peel the watermelon rinds and cut them.

2. Add sugar. Leave to release the juice in a cool place for 3-4 hours.

4. Grate the lemon zest on a fine grater, or cut it off using a special knife.

5. Grate the zest of two oranges on a fine grater. We rub only the crust itself, without touching the white pulp. It is bitter, and if it gets into the syrup, it will taste bitter.

6. When the crusts have released the juice, put the contents on low heat and heat, stirring until the sugar is completely dissolved.

7. Meanwhile, peel the oranges from the remaining peel, separate them into slices and cut each bottom into halves.

8. Add chopped oranges, zest from them and lemon, and also squeeze the juice from the lemon directly into a bowl with peels and sugar.

9. Bring to a boil and cook for 5 minutes.

10. The next day cook for another 5 minutes, and the next day for another 5 minutes.

11. If the syrup has not thickened, then next time we prepare it immediately after it has cooled, maybe until it’s ready. And the cooking time can be increased to 10 minutes.

12. Place the finished treat into sterilized jars and screw on the lids.

13. Store in a cool place.

Jam with the addition of citrus fruits is slightly sour and has a very tasty aroma. Every piece of watermelon rind is soaked in citrus juice and becomes very tasty.

Usually, I always prepare this delicacy with watermelon rinds this way. It is the most delicious, in my opinion. We cooked according to the first option when we lived in Uzbekistan. There were no oranges or lemons there in the summer. And in general it was a luxury.

In a very simple way, you can prepare a delicious delicacy in a slow cooker.

Watermelon rind jam in a slow cooker

We will need:

watermelon rinds - 0.5 kg
sugar -0.5 kg
water -0.5 l

Preparation:

1. Peel and cut the watermelon rinds into cubes of the desired size.

2. Place them in the multicooker bowl.

3. Boil water and pour it over the crusts, add 300 grams of sugar.

4. Set the “Stew” mode and let the contents cook for 1.5 hours. After an hour, add the remaining sugar.

5. When the time is up, we need to check what we have prepared. If the syrup is not thick enough, you can set the “Steam” mode. Maintain this mode for 15 minutes.

6. Place hot in sterilized jars.

In this recipe you can also add orange or lemon, or both. Or just zest or sprigs of cloves.

You can make jam without water. Here is another video recipe on how to do this.

There is another way to prepare watermelon delicacy without adding water. For this recipe, you will need to purchase pectin powder at the store. In this case, cook it in the “Soup” mode until done, just with the addition of pectin. You can read how to use it on the packaging. To thicken the jam, turn on the “Steam” mode for the last 15 minutes.

Features of making jam from watermelon rinds

Sometimes people are afraid to make jam from watermelon rinds because they allegedly contain nitrates. Let's figure this out together.

In fact, nitrates accumulate in the peel. But we just throw away this very green peel, and make jam from the white and pink parts.

In addition, watermelons are “fed” with nitrates when they are very early. This is done to shorten the ripening period. We prepare it in the midst, or at the end of the watermelon season. By this time, there is no longer a need to “feed” watermelons with nitrates. They ripen naturally.

There is a way by which all nitrates, if any, are washed off. How to do it.

The crusts are poured with cold water with chalk dissolved in it. Leave for 2-3 hours, then drain the water and rinse the crusts. Nitrates are “washed off” with water.

There is another simpler method, in which the crusts are simply filled with cold water and placed in the refrigerator overnight. Then the water is drained and the crusts are washed.

Whether you resort to this method or not, decide for yourself.

The amount of sugar added to the crusts may vary. It all depends on taste preferences. Add from 600 g to 1.5 kg of sugar per 1 kg of crusts. Some people like it very sweet, some less sweet. I consider the proportion of 1 kg of watermelon rinds per 1 kg of sugar to be the most optimal.
This watermelon delicacy is also prepared in different ways. The method I suggest is also used, but it is prepared three times for 5 minutes each during one day.
They cook it for 20 minutes, for example, for 2 days. Every housewife who cooks always has her own recipe.

I like to cook “five-minute meals” at 24-hour intervals. So that the berries or fruits have time to be saturated with sugar syrup until the very middle. This is what allows us to achieve such transparency and taste. In addition, the liquid component, also saturated with juice from berries and fruits, becomes thick, viscous and also tasty.

Therefore, I take my time and cook at 24 hour intervals. We have already prepared both , and .

In this article, I tried to show you the simplest ways to make jam from watermelon rinds. I hope that you can easily choose the most suitable one for yourself. And you will get a tasty and aromatic delicacy that will delight you during the long winter, remembering the warm summer.

Bon appetit!

The juicy and aromatic pulp of the watermelon is eaten, but the rinds remain. Don't rush to throw them away! What seems inedible can be turned into an interesting delicacy, for example, candied watermelon rinds, the recipe for which is already in the link, or delicious watermelon jam. In Russian cuisine, preparations of vegetables, fruits and berries for the winter are popular. So why not make watermelon jam? The pulp of the giant berry is too liquid, so it is not suitable for making jam, but the crusts are quite suitable. Why is crust jam better than candied fruits? In contrast, lemon zest and juice are added to the jam, which enriches the taste, and it turns out pleasantly sweet and not cloying, very tasty and, in addition, healthy! Watermelon rinds contain many trace elements, and lemon is a well-known source of vitamin C. During cooking, you can add a couple of clove sprigs or a few mint leaves to the watermelon for flavor. This delicacy will come in very handy with tea on a cold autumn and winter day. The watermelon preparation can be served with pancakes, pancakes, and cheesecakes. And how beautifully the jam shimmers in the vase! It is amber, almost transparent, and the aroma is reminiscent of warm summer days. Be sure to try making Jam from watermelon rinds: the recipe is very simple, despite the fact that it takes several days to prepare. The crusts need most of the time to soak in the syrup, and you only need to devote 5-15 minutes a day to the jam.

To make jam you will need:

1 kg of watermelon rinds;
1 kg sugar;
500 ml filtered water;
1 lemon for about 200 g.

Yield: 2 cans of 0.5 liters each.

Step-by-step recipe for watermelon rind jam

1. Peel the pulp and green skin from the watermelon rinds. Rinse the crusts under running water and place in a bowl.

2. Cut the white part of the crusts into rectangles 1-2 cm wide. The size of the slices, like the shape, can be arbitrary. I have a figured knife, but a regular one will do. You can cut the crusts into strips or cubes, whichever you prefer. But in order for the jam to cook evenly, the slices should be cut equally,

3. Place the chopped peels in a basin (pan) and add sugar. Now add water. It should slightly cover the pieces. Shake the container from side to side so that the watermelon is mixed with sugar, or distribute the sugar evenly with a wooden or silicone jam spoon. Place the pan or bowl with the crusts on the fire. If we are preparing jam in a basin, we set the fire to high so that the flame reaches the sides of the container; it is also very convenient to use a divider. If we use a pan for jam, turn the heat to medium so that the sugar does not burn to the walls of the pan.

4. While the crusts are warming up, grate all the lemon zest. The white fibers give off bitterness, so we don’t rub them, we only take the zest from the top.

5. Grating the lemon took me 2 minutes, the jam didn’t even have time to boil yet. Add the zest to the watermelon rinds and mix. If you want, you can add the zest at the very end of preparing the jam, in step 8. Lemon very beneficially complements the aroma of watermelon rinds, adds a slight sourness and citrus taste, making the jam richer and less cloying. If you add the zest at the beginning of cooking, the watermelon rinds will be saturated with a delicious citrus aroma not only on the outside, but also on the inside. In addition, the grated zest will become transparent and elusive in the finished product.

6. Bring to a boil, then set the heat to medium-high and wait 5 minutes. Remove the watermelon jam from the heat (I move it to another burner to cool it faster). Usually, in order to make the jam transparent and amber, the main ingredient is first poured with hot syrup. That's possible. But since the crusts are hard, they can be cooked immediately, the skins will not boil or lose their shape. Leave until completely cooled, but no more than a day. Looking ahead, I will say that you need to cook the jam in 3-4 batches until it becomes transparent and amber. The most convenient option is to start cooking sutra, then boil it in the evening, then sutra the next day - and you can roll it up. And if desired, you can boil it again, depending on how well the crusts are soaked. The intervals between cooking should be from 6 to 12 hours. But after the first time, the crusts begin to change color to golden and will gradually become transparent as they are soaked in syrup. Don't forget to stir the jam. The sugar can easily cause it to burn.

7. Cook for the second time a few hours later. Bring the rested jam to a boil and cook over low heat for 20 minutes, remove from heat. Cool completely again, preferably leaving overnight.

8. Boil for the third time. After the third cooking, it became golden and transparent, which means that the jam can be rolled into jars. But if the syrup seems very liquid to you, or the watermelon rinds are not transparent enough, you can boil it 1 more time, maximum 2 times. If you overdo it, the jam can become sugary. Before putting the jam on to cook for the last time, sterilize the jars and lids.

9. Pour the hot jam into hot sterilized jars. Fill the containers to the very top. It is better to take small jars - 0.5 liters each.

10. Roll up with a sterile lid. If you want to eat the jam before winter sets in, you don’t need to roll up the lids on the jars, but cover them with parchment.

11. And the last stage of preparation. We turn the jars of jam upside down, and after a day we move the jam jars to the cupboard.

12. Fragrant jam from watermelon rinds is ready! As the syrup cools, it will become thicker.

And here are the golden transparent watermelon rinds. Bon appetit!

Watermelon is a favorite delicacy not only in the summer season. For the winter, they are fermented and pickled in slices or whole (if the watermelons are small). Nardek - watermelon honey - is made from the sweet juicy pulp. But it turns out that you can also make jam from this huge striped berry. And not from the pulp, but from the crusts, which we usually throw away.

When choosing raw materials for this preparation for the winter, proceed from only two criteria. Watermelon should be:

not overripe;
thick-skinned.

A thin rind is good when we take a watermelon to eat right away. In this case, we are pleased with the thought that we paid our money mainly for what we ate, and did not throw it in the trash. But a thin watermelon rind is not suitable for jam, since after the necessary preparation of the rind there is practically nothing left for jam. In addition, jam made from thin crusts may have a specific, not very pleasant smell.

The type of watermelon does not matter, but early watermelons, the first ones to appear on the market, should not be taken for jam: the nitrates in this melon are often off the charts. Manufacturers can thus speed up the maturation process in order to get their products to market as early as possible. The closer to autumn, the calmer you can buy watermelon at the market.

Before cutting, the watermelon should be washed with a brush (and laundry soap if you wish) under running water. After that, cut it into slices as usual, trim off the pulp, or just eat it - whichever is more convenient for you. If you don't eat the whole watermelon at once, the rinds can be stored in the refrigerator in a plastic container without any processing.

You need to prepare the watermelon rinds immediately before preparing the jam. All preparation consists of cutting off the outer hard green layer (it is very convenient to do this with a device for peeling vegetables), and if desired, the remaining pulp on the peels is also cleaned out. It all depends on the specific recipe, because there are different ways to make jam from watermelon rinds.

With exactly the same starting raw materials, you can get jams that differ in taste and consistency, depending on:

how the crust is cut;
whether the remaining pulp is removed;
Is the chopped raw material soaked in a soda solution?
whether various additives are used.

In various recipes you can find recommendations for cutting the crust from large cubes to small strips. When cut into strips, the jam can be more similar to confiture. The larger the cube, the longer the jam cooks, and the cubes themselves must first be pricked with a fork or toothpick.

The pulp of a watermelon contains a much larger amount of moisture than the rind, so when the pulp is completely removed, the jam is often cooked with the addition of water. In any case, the crusts are soaked by changing the water several times. In this way, nitrates and other substances that are not the most beneficial for humans are removed from the chopped peels. Soaking with soda does not affect nitrates: it is used when you want to get crunchy pieces in the jam. Without soda, the crust is soft.

To improve the taste, you can add the following to watermelon rind jam:

lemon;
orange;
vanillin;
cloves, etc.

But the simplest recipes are based on only crusts and sugar. It is also permissible to prepare jam without first soaking the rinds if you are confident in the quality of watermelons and are not afraid of nitrates.

Speaking about the simplicity of the recipe, we cannot say that the preparation process itself is so simple: this jam needs to be cooked for three days at long intervals.

This recipe requires peels and granulated sugar in a one to one ratio. Cut the peeled peels into 2x2 cm cubes and weigh them to know the right amount of sugar.

If you do not have this opportunity, take the sugar “by eye” but remember: when preparing this jam, it is better to add sugar than not add it!

Place the entire crust in a cooking bowl, add the full amount of sugar, shake to mix everything, and leave for 4 hours in a cool place. The crusts will release juice, which will soak up the sugar.

Take out the bowl with the crusts, mix (it is best to use a wooden stirring spoon with a long handle or a spatula for this) and put on the quietest heat so that the sugar does not burn. Cook, stirring, until boiling. When bubbles and foam appear, the sugar has already completely dissolved, you can turn up the heat. We must remove the foam, it worsens the taste of the jam and shortens its shelf life, and in addition, it can simply ferment.

The boiled jam is cooked for 5 minutes, after which it is removed from the stove, the basin is covered with a towel (you can put a wire rack on top of the basin so that the towel does not sag) and sits for exactly one day at room temperature.

After that, put it back on, wait for it to boil while stirring, boil for 5 minutes, and set aside again for a day.

Boil the third time and pour into sterilized jars.

Recipe step by step for the winter

You can make jam from watermelon rinds according to another recipe. Let's take a kilogram of crust:

1 kg sugar;
1 liter of water (not counting water for soaking);
1 teaspoon of baking soda.

Step 1. Peel the crusts and cut them into 1.5x1.5 cm cubes, prick each cube with a toothpick.

Step 2. Dissolve the soda in a glass with hot water, pour the chopped crust into a saucepan and fill it with soda, and then with another five glasses of water, mix and leave for 3-4 hours. After this, drain the soda solution and soak the peels in clean water twice for half an hour.

Step 3. Separately cook syrup from 500 g of sugar and 0.5 liters of water. When it boils, drop the washed watermelon cubes into it and cook, stirring, for 20-30 minutes, then remove and leave for 12 hours.

Step 4. Put it on the fire again and cook for 20-30 minutes, remove for 12 hours.

Step 5. Repeat the same thing, let it stand for 12 hours and pour it cool.

Most often, this jam is cooked with lemon or citric acid as an additive. This adds a pleasant sourness and a subtle lemon aroma. You can also put the freshly removed zest of one lemon into the jam, rubbing it with a special grater directly into the boiling mass at the final stage. Also add:

freshly squeezed lemon juice;
lemon concentrate;
lemon with peel, minced in a meat grinder.

In the latter case, you need to cut it into pieces and select the grains, since they will be very bitter.

You can also make watermelon jam with orange, adding it together with lemon or on its own. To do this, the orange is cut into slices with peel and boiled together with the chopped peels. You can only take the zest.

Jam in a slow cooker

To cook jam from watermelon rinds in a slow cooker, take the rinds, sugar and water in equal proportions.

Boil water (0.5 l) and pour it into the crust cubes (500 g), folded in the multicooker bowl.
Add half the sugar (250 g) and set the simmer mode for 1.5 hours, adding the rest of the sugar after 45 minutes.
When an hour and a half has passed, change the mode to steaming and set for 15 minutes.
This is necessary so that excess water is removed and the jam thickens.
The finished jam can be poured.

Alternatively, you can fill the crusts with a full amount of sugar in advance and leave to let the juice flow, then cook in the same way, slightly reducing the amount of water. If you want to add lemon or orange, cut it and add it directly to the multicooker bowl.

The refreshing taste of watermelon is familiar to everyone, and everyone is looking forward to the ripening season of this berry, but not many melon lovers have tried watermelon jam. This delicacy is prepared in two ways. In the first, the pulp of the berry is used, resulting in a homogeneous and tender product. In the second, the raw material is watermelon rinds. In the finished jam, they turn into aromatic candied fruits or candied slices.

To prepare classic thick jam from watermelon pulp, which can even become a filling for pies and buns, you need to maintain the following proportions of ingredients:

1000 g of ripe (but not overripe) watermelon pulp, without seeds or peel;
800 g sugar;
3 g citric acid or 15 ml lemon juice;
3-4 g vanilla powder or equivalent vanilla sugar.

Cooking recipe step by step:

Cut the washed watermelon into slices, cut off the peel and remove the seeds. Cut the pulp into arbitrary medium-sized pieces. Add ½ part of sugar and leave for a couple of hours so that the watermelon releases its juice.
Strain the released liquid into another vessel and put on fire. After bringing to a boil, add the remaining sugar and cook until it is completely dissolved.
Pour the hot syrup over the pulp and boil it for five minutes after boiling. Next, remove from heat and soak overnight in syrup. Although watermelon has juicy pulp, it has veins that can only be softened by keeping it in syrup for a certain number of hours.
Add citric acid (juice) and vanillin to the cooled jam, then boil it to the desired consistency and roll up the lids, pouring into sterile jars.

With added spices and liqueur

From juicy watermelon you can prepare aromatic and thick jam with the addition of spices and liqueur, for which you use:

1000 g watermelon pulp;
1000 g crystal sugar;
½ medium lemon (juice);
2 clove inflorescences;
10-12 g ginger;
3 g vanilla;
20-30 ml of light liqueur or rum.

Cooking sequence:

Allow the chopped watermelon pulp to release its juice. To do this, cut it into pieces, cover it with sugar and leave for 60 minutes.
After this, boil the watermelon in its own juice for 15 minutes after boiling. Remove the pulp slices and continue cooking the syrup. It needs to be boiled down to 1/3 of the original volume.
After boiling the syrup for 20 minutes, squeeze lemon juice into it, and after another 10 minutes, add a gauze bag with spices.
Return the watermelon to the thick boiled syrup and pour in the liqueur. Boil the preparation for 10 minutes, remove the spices and you can start canning in prepared sterile jars.

Simple recipe with lemon juice

For a refreshing watermelon jam with lemon juice, you need to take:

400 g diced watermelon pulp;
400 g sugar;
250 ml of drinking water;
1 lemon.

Cooking steps:

Pour 50 ml of water into a saucepan with watermelon pulp and boil the mixture for approximately thirty minutes after boiling until the pulp becomes soft.
Mix lemon juice with 200 ml of remaining water, 200 g of sugar and cook a thick syrup that should stretch into threads.
Add sugar to the already soft watermelon pulp and continue cooking, stirring. When all the crystals have dissolved, pour in the prepared syrup and add chopped lemon zest.
Cook the jam for another 40 minutes, and then pack it hot into clean and sterile jars.

Watermelon rind marmalade

This delicacy is not suitable for long-term storage for the winter, but with this marmalade recipe you can deliciously “recycle” the watermelon rinds that remain after making jam.

For one serving of dessert you will need:

500 g prepared watermelon rinds;
600 g granulated sugar;
300 ml of drinking water;
½ medium lemon (juice and zest);
5-7 g baking soda.

Work progress:

Cut the rinds, cleared of juicy pulp and hard green shell, into small pieces. You can do this beautifully using a figured knife.
Soak the raw materials for 5-6 hours in a solution of a liter of water and baking soda. After soaking, rinse thoroughly, placing the colander with the crusts under running water.
Place the crusts in a thick-walled pan, add half the recipe amount of sugar and pour in water. The liquid should only slightly cover the crusts. Boil the contents of the pan for 15 minutes, then soak the crusts in the syrup for 12 hours.
Repeat boiling and soaking in syrup again. Cook for the third time, adding the remaining sugar, juice and lemon zest. Let it simmer for 5-10 minutes, then remove it from the sieve, and when the syrup has completely drained and the marmalade has dried a little, roll it in sugar.

Watermelon rinds are able to absorb taste, color and aroma like a sponge, so during the last boiling you can add food coloring and flavorings (vanilla, cinnamon, cardamom, orange zest and others) to the syrup.

With pectin for the winter

Pectin is a thickener of plant origin that makes berries and fruits sticky and dense, turning them into jams and marmalade. But watermelon cannot boast of a high pectin content, so you can make thick jam by adding the component during cooking.

To make thick jam from watermelon pulp for the winter with pectin, you need to prepare:

500 g pulp without seeds and peel;
500 g sugar;
3 g vanilla;
juice of half a lemon;
20 g of pectin-based jam thickener.

Cooking method:

After the watermelon pulp mixed with sugar releases juice (this will take one to two hours), you can begin the actual preparation.
Bring the mixture to a boil over low heat and simmer for five to seven minutes. Then cool completely. Repeat the procedure again.
Add vanilla and lemon juice as a pectin thickener to the chilled jam. Stir everything well with a wooden spatula and bring to a boil again. Cook for another five minutes and seal in sterile jars.

Watermelon jam with orange

Orange is often added to various berries, fruits and even vegetables when making jam. The orange fruit is used, usually with the peel. To make it soft in jam, you need to choose fresh fruits with a thick rind.

For watermelon-orange jam you will need:

1500 g watermelon pulp without seeds and peel;
1000 g sugar;
3 oranges.

Cook the jam in the following sequence:

Place the prepared watermelon pulp, cut into small cubes, into a saucepan. Send crushed oranges to it. They are cut into cubes along with the peel. In the finished jam it will look like candied fruit.
Cover the berries and fruits with sugar and leave for a while (half an hour is enough). After this, boil the mixture, let it simmer for a quarter of an hour and cool.
Repeat the boiling procedure a total of three times and roll the jam into prepared sterile jars for long-term storage.

In a slow cooker

In just a few hours it will be possible to cook watermelon jam in the modern assistant of every housewife - a multicooker. It is worth noting that this preparation is quite liquid (more like pulp in syrup) and can be stored for several months.

Product proportions:

500 g watermelon pulp;
500 g granulated sugar;
3-4 g of citric acid.

Cooking in a slow cooker:

Place pieces of watermelon pulp in a multi-pan and cover with sugar. Leave for two hours to release the juice.
Next, cook using the “Stew” option for 60 minutes. 5-10 minutes before the signal about the end of the process, add citric acid.
Transfer the finished hot jam into sterile jars, roll up with iron lids and cool, placing them upside down.

Watermelon rind jam

Having bought a thick-skinned watermelon at the market, most are disappointed, but this is not a reason to be upset.

The thick rind of watermelon can become a delicious jam, for which you need to take:

1 kg of watermelon rinds;
1 kg sugar;
7 g citric acid;
540 ml water for syrup.

Cooking technology:

Prepare watermelon rinds. Since only their white part will go into jam, the pulp and green crust must be trimmed off. Cut the white part of the peel into small cubes and rinse under running water.
Boil two liters of water and dissolve 4 g of citric acid in them. Blanch the peels in the resulting solution for 5-6 minutes, then immediately immerse them in ice water for 2-3 minutes and drain in a colander.
Make syrup from water and sugar. While it is hot, transfer the blanched peels into it and leave for 6-8 hours. After this exposure, bring the jam to a boil, boil for 3-4 minutes and leave it alone again for 6-8 hours.
Return the jam to the heat and boil for another 3-4 minutes, but with 3 g of citric acid. This should be followed by a third exposure (again 6-8 hours). After this, the crusts are cooked for 10-15 minutes and sealed in sterile jars. Watermelon rind jam is ready.

Whatever recipe for watermelon jam the housewife decides to prepare, you need to remember Its essential ingredient is citric acid or lemon juice. These products act as natural preservatives and will add a pleasant sourness to the preparation, removing excess cloying.